Chicken and Potato Casserole
Ingredients
1 very large potato
Oil
4 chicken thighs
4 whole garlic cloves
2 onions
Fresh herbs
1 cup milk
1 250g pumpkin
2 carrots
3 leeks
Method
Preheat the oven to 180C.
Peel the potato, and carrots.
Chop potato, carrots, pumpkin and leeks in to bite size chunks.
Quarter onions.
Cook the potato and pumpkin in boiling water for 5 minutes.
Drain reserving the liquid.
Place a potato and pumpkin liquid equally into the baking trays you are using.
Arrange chicken and vegetables.
Mix together herbs and milk and pour over.
Season with salt and pepper to task.
Bake for 1 hour.
